Heirloom Fruitcake

Ingredients

2 pounds candied cherries

2 pounds candied pineapple

1/2 pound citron

1/2 pound candied orange peel

1/2 pound candied lemon peel

2 pounds pitted dates

2 pounds golden raisins

1 pound dark raisins

1 pound currants

11 ounces shelled pecans

flour

1 pound butter or margarine

1 pound brown sugar

12 eggs

1 tablespoon Vanilla

juice of one large lemon

juice of one large orange

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 tablespoon ground cinnamon

1 1/2 cups grape juice or wine

light corn syrup

additional fruits & pecans

Preparation

Cut fruit into small pieces and chop nuts. Mix fruit and nuts with enough flour to coat well. Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon and orange juices. Re-sift 4 cups sifted flour with baking powder, soda, nutmeg, allspice and cinnamon. Add alternately with grape juice to egg mixture.

Stir in fruit and nut mixture. Grease 2 (9- x 5-inch) loaf pans and 1

(10-inch) tube pan. Line with brown paper and grease paper. Turn batter into pans, filling 3/4 full. Bake at 200F. Loaf pans will require about 4 1/2 hours. Tube pan about 6 1/2 hours. About 30 minutes before cake is done, brush light corn syrup over top and decorate with nuts and fruits.

Cool in pans. Pour a little additional wine over top of cooled cake, if desired, and wrap and store in cool place 1 month before using.